Aromatic Stuffing of Pheasant, Chicken or Fowl

Roasting a pheasant or fowl is better and has more flavor if you stuff it with aromatics such as apples and citrus. See more at: http://cook123.com/recipes/Roast-Phea...

TRANSCRIPT:
What we'll do next is we'll stuff the cavity with some wonderful fall items to give it aromatics from the inside.

And what I've done is, utilizing the citrus that I squeezed and took the zest off, I'm going to use that along with--

That was in the marinade.

That's in the marinade with the zest and the juice. And this is the Cortland Apples. So I mix that with the citrus. And I have a little shallots from Apple Street Farm here.

That's right here.

That's right here.

Apple Street Farm.

Yes.

Another lovely place.

Yes, yes. A little bit of pepper and that's really it. And then we'll take the pheasant, give it another quick wash in the lovely marinade with the butternut squash oil.

So the aromatics inside, that's just to perfume it so it's scenting it from the inside out--

Correct

--when it cooks.

Not really to eat. But you could pull some of these apples out and squash it on the meat and it'd be great.

Pretty good, right?

Yeah, really great. So it's nicely stuffed right in there. You don't really actually have to stuff it. Or you could make a traditional stuffing with bread and sage and onions and celery and maybe mushrooms and chestnuts. And you could actually put that in your pheasant also for a nice Thanksgiving dish.
See more at: http://cook123.com/recipes/Roast-Phea...